Mix the dry ingredients together. Mix the wet ingredients together and microwave until the coconut oil is liquid. Pour the wet ingredients over the dry and mix with a fork. Using a stainless steel scoop (or you can use spoons and form them with your hands), make balls with the mixture. Put the balls on a tray covered in plastic wrap and allow them to dry overnight. This way the coconut will absorb some of the moisture and be softer.

So I wanted to try that new ombre cake frosting trend. I used whip cream here on an eggless chocolate cake I made for a potluck at work (for those egg-free individuals on my team). Everyone was sufficiently impressed. I was a little disappointed at the messiness of the blue/purple end, and I kinda ran out of cream, but it tasted good. Anyway...

I was looking all over for pasta bakes that use uncooked pasta. After some modifications due to missing ingredients (my ricotta went bad) this was the random recipe that got my husband to eat like 2.5 helpings and my 4-year-old son to eat a bowl after telling me he didn't want any. Not sure if that's a good thing, but it at least indicated that it tasted good. :)

Ingredients
8 oz uncooked pasta (I used gemelli because I like the shape)
15 oz Sonoma Gourmet Roasted Vegetable pasta sauce (you can use any pasta sauce you like - this is just what we had)
1 c milk
1/4 c water
1/3 c grated parmesan
1 lb sausage (optional)
3/4 c riced cauliflower (optional)
More grated parmesan and cheddar for the top
Fresh ground black pepper

I only threw in the sausage for flavor and the cauliflower so we could pretend we're eating vegetables.

Preheat oven to 375F. If you're using sausage and cauliflower, cook the sausage in a pan first and throw in the cauliflower at the end.